DIJON-DILL POTATO SALAD

Andy loves potato salad and we are both obsessed with the one they serve at Gandolfos. I found this recipe on Cocoa and Cheese and it looked similar so we tried it. It was pretty delish.

3 Lbs. Red Potatoes (regular or small), also I dont peel them, but feel free to peel them if you like them better that way.
2 stalks Celery
1 cup Mayo
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup tightly packed chopped fresh Dill
2 Tbsp. White Vinegar
1/2 Lemon, Juiced
1 Tbsp. Dijon Mustard
3/4 tsp. salt
4 or 5 Hard Boiled Eggs (roughly chopped)

Put potatoes in a large pot with enough water to cover them by 1-inch. Season with salt and bring to a boil. Cook until tender (about 25-30 minutes). Drain potatoes and return them to the uncovered pot off the heat. Let them sit until they are at room temperature.

Aren't they gorgeous?

While the potatoes are cooling, cut celery in half lengthwise, then into cut 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, a pinch of pepper, 1 cup mayo, red onion, dill, vinegar, lemon juice and dijon mustard together in a serving bowl large enough to hold of the potatoes.

When the potatoes are cool, cut the potatoes into about 1-inch pieces, add them to the bowl as you go. Add the chopped eggs after the potatoes. Stir gently until all of the potatoes and eggs are coated in the dressing.

This potato salad tastes best the day you make it, at room temperature. If you keep the salad in the fridge for a couple of days and it gets stiff, just add a bit more mayo and maybe a little tiny bit of vinegar and mustard to bring back the original flavor.